Chicken Pot Pie

This chilly weather is perfect for a warm and hearty dish. Chicken pot pie is one of those classic comfort foods that I find myself craving when the temperature drops. Plump chunks of chicken, fresh vegetables, a slightly thick and creamy sauce topped with a rich flaky crust. Perfect for warming up your tummy.

Crust Ingredients:

1 cup plus 2 tablespoons of flour
1/4 of a teaspoon of salt
1 teaspoon of sugar
5 1/2 tablespoons of unsalted butter, chilled and cut into small cubes
3 1/2 tablespoons of vegetable shortening chilled, cubed
2 tablespoons plus 2 teaspoons of ice cold water

Chicken pot pie Ingredients: (yields 2 individual pot pies)

1 large potato peeled, cut into small cubes
1 large chicken breast, cubed
2 tablespoons of olive oil
1/3 of a cup of onion, chopped fine
1/3 of a cup of carrot peeled, chopped fine
1/3 of a cup of celery chopped fine
1/3 of a cup of mushrooms, chopped fine
1/3 of a cup of peas
1 small bay leaf
4 sprigs of fresh thyme
2 fresh sage leaves, chopped fine
1/4 of a cup of flour
1 clove of garlic, minced
2 cups of low sodium chicken broth
1/2 of a no salt added vegetable bouillon cube
1/2 of a cup of cream
salt and pepper to taste
1 egg, beaten

I began by making the crust. In a large bowl I mixed together 1 cup plus 2 tablespoons of flour, 1/4 of a teaspoon of salt, and 1 teaspoon of sugar.

To the flour mixture I rubbed in 5 1/2 tablespoons of cubed butter and 3 1/2 tablespoons of shortening. I made sure the butter and shortening were well incorporated and the mixture was crumbly.

I added 2 tablespoons plus 2 teaspoons of ice cold water. I mixed until incorporated and the dough had formed.

Then on a lightly floured surface I shaped the dough into a round and slightly flattened it. I wrapped the dough in plastic wrap and placed it in the refrigerator for 30 minutes.

I preheated the oven to 350 and greased the rim of two oven safe glass bowls.

In a large frying pan I added 1 tablespoon of olive oil and I sautéed 1 cubed chicken breast over medium high heat.

Once the chicken was nicely browned and fully cooked I removed it from the pan and set it aside for later.

In the same frying pan I added in 1 tablespoon of olive oil again and 1 tablespoon of butter over medium low heat.

Then I added in 1/3 of a cup of onion, 1/3 of a cup of carrot, 1/3 of a cup of celery, 1/3 of a cup of mushroom, 1 bay leaf, and 1 clove of minced garlic. I sautéed the vegetables until they were slightly crisp.

While the vegetables were sautéing I boiled 1 large potato until tender.

To the vegetable mixture I added 1/2 of the vegetable bouillon cube, the leaves from four sprigs of thyme, and 2 finely chopped sage leaves. I stirred until combined.

Then I added 1 1/2 cups of chicken broth, the cooked potatoes, 1/3 of a cup of peas, and the cooked chicken. I mixed until incorporated.

In a measuring cup I mixed together the remaining 1/2 of a cup of chicken broth and 1/4 of a cup of flour. I added the flour mixture to the chicken and vegetable mixture. I stirred until thickened.

Once thickened I added 1/2 of a cup of heavy cream and salt and pepper to taste.

To assemble I divided the chicken pot pie mixture into two bowls.

I took the dough out of the fridge from earlier. I rolled the dough into a large round and cut out a circle slightly larger then the bowl.

I arranged and shaped each dough round on top of the pot pie filling, making a slit in the top to let it breathe.

Then I brushed the dough with a small amount of 1 beaten egg.

I placed the pot pies on a cookie sheet and baked them for 30 minutes and the crust was a nice golden brown.

A crisp flaky buttery rich top crust resting on top of a delicious and creamy chicken and vegetable filling. This hearty and filling dish is sure to warm you up on a chilly day.

Leave a Reply Cancel reply